Rockadollar posh dog recipes

Posh hot dog makers Rockadollar Dogs have taken over an al-fresco site in Shoreditch to serve up some of its best dishes yet

From left to right is the pork papillon, the magnificent seven and the cheese bullitt hot dogs

From chef Richard Sandiford at Hawksmoor and events manager Emma Jarrard comes an array of “pimped up posh dogs” made especially for the pop-up at McQueen Outdoor in Shoreditch.

Served in a steamed brioche bun, the pair have tailored their menu of gluten-free hotdogs especially for the renowned venue with a choice of four dogs, including the Magnificent Seven – made from a pork dog with onglet steak, Dutch chilli, ginger, happy-fried onion, micro coriander, black sesame and kewpie mayo; or the veggie Cheese Bullitt with deep fried stilton, mozzarella and red Leicester with leeks, sriracha mayo, pickles, happy onions and red vein sorrell.

Create your own posh dogs and some of the essential added extras that make them so good with these recipes.

The Cheese Bullitt posh dog uses three types of delicious melted cheese

Rockadollar dogs chilli

For the Chilli paste

15g cinnamon sticks              
25g black peppercorns                        
25g cumin seeds                          
10g coriander seeds                   
200g peeled garlic                            
200g smoked paprika                     
300g chipotle chilli                    
10x fresh jalapenos                       
100g sea salt                            
300ml cider vinegar                    
100ml olive oil
20g dried oregano
100ml Worcestershire Sauce
100ml tomato ketchup
100g demerara sugar
50g coriander stalks
20g fresh thyme

For the chilli meat

3kg diced onions
5kg minced beef
4kg pork butt
50g chicken bouillon
1x 2.5k tin chopped tomatoes
2kg chopped bone marrow bones
250g hot sauce
10 bay leaves

Mix all the ingredients for paste together and blitz until smooth. Take half the paste, skin the pork butt and apply the paste liberally all over and leave to marinate overnight. Next day place pork butt into a deep-sided gastro and wrap the top securely in tin foil and slow cook for 10 hours in oven 120C/Fan 100C or until the bone can be removed without difficulty, then pull.

Brown off the mince beef, then add the onions and cook until the onions are soft. Add the remaining paste and cook for five minutes, then add the remaining ingredients except the hot sauce and pulled pork. Bring to the boil and then simmer gently until the bone marrow is cooked through.

Remove the bone marrow from the pan and push the cooked marrow out, chop and put back into the chilli with the pulled pork. Cook for another five to 10 minutes and adjust the seasoning with salt and demerara sugar. Remove from the heat and finish with the hot sauce and chilli.

The pork papillon is made up of pulled pork with lime fennel and herb slaw, yakisoba bbq sauce, scratchings and kewpie mayonnaise

Kimchi Ketchup

200g garlic
200g sliced ginger
200g Korean chilli powder
200g anchovy
200ml light soy sauce
200g Jarred salted shrimp
200g sugar
500ml Water

Place all the ingredients into a thermomix and blend until smooth – around three or four minutes. Pass the purée through a fine sieve and reserve until needed.

Yakisoba BBQ sauce

1ltr apple Juice
50g sea salt
500g hot sauce
250ml Worcester Sauce
250ml soy sauce (dark)
250ml cider vinegar
450g clear honey
75g smoked paprika
25g dried Oregano
250g French’s mustard
10g Chinese 5 spice
375g demerara sugar
250ml yakisoba sauce

Mix all the ingredients together. Bring to the boil and reduce by a third. Once chilled add to the pulled pork and mix together. To serve, heat the pulled pork and add to the hot dog on top.

Recipes courtesey of Rockadollar. The outdoor terrace will be serving Rockadollar posh dogs until the end of October. Visit McQueen-Shoreditch.co.uk for more information and bookings